I'll have the pistachio
Ingredients
- Pistasjkrem
- Mortadella
- Stracciatella with pistachio
Method
Use pistachio cream as a base. Bake at 410°C in Effeuno. Top with mortadella and stracciatella with pistachio.
The dough: Biga with Manitoba, Integrale and Saccorosso · 72% · 50 hours
Biga · 50 timar
Flour types
- Caputo Manitoba
- Whole wheat
- Saccorosso
Method
40% Caputo Manitoba, 10% Integrale and 50% Saccorosso.
Biga, 72% hydration and 50 hours of fermentation.